지방조직 유래 줄기세포의 조골세포로의 분화에 대한 실험적 연구

이의석,장현석,권종진,임재석,Lee, Eui-Seok,Jang, Hyon-Seok,Kwon, Jong-Jin,Rim, Jae-Suk 대한악안면성형재건외과학회 2008 Maxillofacial Plastic Reconstructive Surgery Vol.30 No.2

Stem cells have self-renewal capacity, long-term viability, and multiline age potential. Adult bone marrow contains mesenchymal stem cells. Bone marrow-derived mesenchymal stem cells (BMSCs) are progenitors of skeletal tissue components and can differentiate into adipocytes, chondrocytes, osteoblasts, and myoblasts in vitro and undergo differentiation in vivo. However, the clinical use of BMSCs has presented problems, including pain, morbidity, and low cell number upon harvest. Recent studies have identified a putative stem cell population within the adipose tissue. Human adipose tissue contains pluripotent stem cells simillar to bone marrow-derived stem cells that can differentiate toward the osteogenic, adipogenic, myogenic, and chondrogenic lineages. Human adipose tissue-derived stem cells (ATSCs) could be proposed as an alternative source of adult bone marrow stem cells, and could be obtained in large quantities, under local anesthesia, with minimal discomfort. Human adipose tissue obtained by liposuction was processed to obtain ATSCs. In this study, we compared the osteogenic differentiation of ATSCs in a specific osteogenic induction medium with that in a non-osteogenic medium. ATSCs were incubated in an osteogenic medium for 28 days to induce osteogenesis respectively. Osteogenic differentiation was assessed by von Kossa and alkaline phosphatase staining. Expression of osteocyte specific bone sialoprotein, osteocalcin, collagen type I and alkaline phosphatase, bone morphogenic protein 2, bone morphogenic protein 6 was confirmed by RT-PCR. ATSCs incubated in the osteogenic medium were stained positively for von Kossa and alkaline phosphatase staining. Expression of osteocyte specific genes was also detected. Since this cell population can be easily identified through fluorescence microscopy, it may be an ideal source of ATSCs for further experiments on stem cell biology and tissue engineering. The present results show that ADSCs have an ability to differentiate into osteoblasts. In the present study, we extend this approach to characterize adipose tissue-derived stem cells.

홍삼정과 제조 부산물 이용에 관한 연구: 반응표면분석을 이용한 총 진세노사이드 추출조건의 최적화

이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),김선형 ( Sun-young Kim ),이가순 ( Ka-soon Lee ),박수진 ( Soo-jin Park ),전병선 ( Byeong-seon Jeon ),박종태 ( Jong-tae Park ),홍순택 ( Soon-taek Hong ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70℃), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94℃, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

홍삼정과 부산물을 첨가한 식빵의 품질 특성

이의석 ( Eui-seok Lee ),류관모 ( Kwan-mo You ),정용남 ( Young-nam Jeong ),전병선 ( Byeong-seon Jeon ),고봉수 ( Bong-soo Ko ),홍순택 ( Soon-taek Hong ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

블루베리 분말을 첨가한 식빵의 품질 특성 연구

이의석(Eui-Seok Lee),정용남(Yong-Nam Jeong),문영자(Young-Ja Moon),홍순택(Soon-Taek Hong) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3∼9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

포장(PET/EVOH Film) 멸치조미가공품의 유통기한 예측

이의석(Eui-Seok Lee),이형주(Hyong-Ju Lee),배재석(Jae-Seok Bae),김용국(Yong-Kuk Kim),이종혁(Jong-Hyeouk Lee),홍순택(Soon-Taek Hong) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.6

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, ‘color’ is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, 45℃), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q<SUB>10</SUB> value for the b-value by the Arrhenius equation is found to be 11.24 ㎉/㏖, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at 20℃.

포장재가 멸치조미가공품의 저장 중 이화학적 품질 특성에 미치는 영향

이의석(Eui-Seok Lee),이형주(Hyong-Ju Lee),배재석(Jae-Seok Bae),김용국(Yong-Kuk Kim),이종혁(Jong-Hyeouk Lee),홍순택(Soon-Taek Hong) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.4

This research is performed to investigate the changes in the physicochemical properties and microbial growths of seasoned anchovies with various packaging materials (PET/CPP : polyethylene terephthalate/cast polypropylene, PET/EVOH : polyethylene terephthalate/ethylene-vinyl alcohol, PET/AL/LDPE: polyethylene terephthalate/aluminum/low density polyethylene), which are stored at various temperatures (25, 35, 45℃) for 60 days. Generally, it is being observed that changes in physicochemical properties (i.e., moisture content, color, brown intensity, TBA value, TMA, VBN etc) of seasoned anchovies are significant when stored at higher temperatures. Particularly, the packaging materials are found to influence substantially on the physicochemical properties of seasoned anchovies. With packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e., PET/CPP), the changes in physicochemical properties of seasoned anchovies are significant, while being low with low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). In addition, results of microbial growths in seasoned anchovies show that significant increases in total aerobic bacteria counts (about 100-fold after 60 day of storage) are observed in samples with packaging materials of high oxygen transmission rates and moisture vapor transmission rates (i.e, PET/CPP), while with only small increases for samples of low oxygen transmission rates and low moisture vapor transmission rates (i.e., PET/EVOH). Based on the changes in the physicochemical properties and results of microbial growths, it is being concluded that PET/EVOH film is suitable for the packaging of seasoned anchovies.

한외여과법에 의한 미강단백질 농축물의 분리에 관한 연구

이의석 ( Eui Seok Lee ),홍순택 ( Soon Taek Hong ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.2

In this study, ultrafiltration with a membrane of molecular weight cut off (MWCO) 50 kDa or 100 kDa was applied to produce rice bran protein concentrate and influence process variables such as operation pressure, time, and volume concentration ratio (VCR) on the composition of rice bran protein concentrate and changes in permeation flux were investigated. An increase in permeation flux was observed in accordance with increasing operation pressure, while it decreased with operation time, possibly due to concentration polarization. In addition, the permeation flux was observed to be higher when a membrane with larger MWCO was used and a maximum permeation flux (32 L/㎡·h) was observed with an operation pressure of 2 kgf/㎠ and a 100 kDa membrane. Protein content in the concentrate rose with increasing VCR, and also with membranes of smaller MWCO (i.e, 50 kDa). It was found at VCR 8 and with an operation pressure of 2 kgf/㎠ that total processing time decreased by 40% and average permeation flux increased by about 2 times, when a membrane with 2 times larger MWCO (i.e., 50 kDa→100 kDa) was used.

탈지유채박으로부터 추출된 표면활성물질 중 Sinapine 제거에 관한 연구

이의석 ( Eui Seok Lee ),김산성 ( San Seong Kim ),신정아 ( Jung Ah Shin ),천진혁 ( Jin Hyuk Chun ),김선주 ( Sun Ju Kim ),이기택 ( Ki Teak Lee ),홍순택 ( Soon Taek Hong ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4

In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

오디 분말을 첨가한 식빵의 품질 특성

배재석(Jae-Seok Bae),이의석(Eui-Suk Lee),홍순택(Soon-Taek Hong) 충남대학교 농업과학연구소 2010 농업과학연구 Vol.37 No.2

This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.

찰보리 전분 추출에 있어서 β -Glucanase 처리 효과

배재석(Jae-Seok Bae),이의석(Eui-Suk Lee),정용선(Yong-Sun Jeong),김정원(Jeong-Won Kim),이미자(Mi-Ja Lee),홍순택(Soon-Taek Hong) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.3

In the present study, β-glucanase-assisted extraction of starch from glutinous barley(Hinchal ssalbory) was investigated. β-glucanase was added to a coarse starch suspension obtained after wet milling in the starch extraction process. It was found that in the isolated starch with enzyme treatment, protein content was lower by 0.03%, compared to that with non-enzyme treatment. More importantly it was observed that the extraction yield of starch from enzyme treatment was found to be about 12% higher than the one from non-enzyme treatment (enzyme treated: 90.56%, non-enzyme treated: 78.46%). In order to elucidate this finding, the mass-balance determination of starch in each extraction step was carried out and found that the enzyme treatment might influence on the insoluble residues(R3 and R4 fractions) to hydrolyze β-glucan and other materials (e.g., mucilages etc.), thereby facilitated the separation of starch from it and a next filtration process. With a phase-contrast microscope it was observed that the isolated starch with enzyme treatment contained small starch granules more than the one with non-enzyme treatment and this might result in higher extraction yield observed with the former. In order to confirm this hypothesis, further experiments would be necessary.